http://www.thaitable.com/Thai/recipes/Masaman_Curry.htm looks like a decent recipe. The last time I made it I just winged it. Some chicken, some curry paste, some ...

Add Yahoo as a preferred source to see more of our stories on Google. If you’ve ever wondered what makes Thai curries so aromatic and flavorful, the answer lies in one key element: Thai curry paste.

Joel Watthanawongwat, the chef of Soothr, a Thai restaurant in New York City, makes large batches of braised beef shanks each day to use in several dishes, including this tamarind and coconut-rich ...

Join Chef Jean-Pierre as he shares his twist on the classic Massaman Beef Curry, blending French techniques with rich Thai ...

After a Sunday gorging on chocolate, it’s no surprise there are always plenty of leftovers from a huge Easter roasts. Rather than letting any lamb go to waste — or worse, forcing down another roast ...